From the kitchen of Lillian Crease

This is my go to dish for a casual friend dinner.  The key is the Italian sausage.  I can’t eat lasagna with hamburger anymore, it just seems wrong to me.  I think my Mom got this recipe from her favorite Italian restaurant in Wichita named De Fazio’s on North Amidon.

1 lb. Italian sausage (loose meat)
1 clove garlic, minced
1 T. basil
1 1/2 tsp. salt
1 can (1 lb.) tomatoes, chopped with juice
2 small cans tomato paste
10 oz. lasagna noodles
3 cups cottage cheese
2 beaten eggs
1/2 tsp. pepper
1/2 cup parmesan cheese
1 lb. shredded mozzarella cheese

Brown meat slowly; drain off fat. Add tomatoes, tomato paste, and garlic.  Simmer, uncovered, 30 – 45 minutes, until sauce is thick, stirring occasionally.  Cook the lasagna noodles in a large pan (dutch oven) until tender; drain; rinse in cold water.  Meanwhile, combine cottage cheese with eggs, seasonings and parmesan cheese.  Place 1/2 noodles in 13 x 9 x 2″ baking dish, spread 1/2 of meat sauce, then 1/2 of mozarella cheese, then repeat layers.  Bake at 375 for 30 minutes.  Let stand 15 minutes before cutting.

Serves 6 – 8

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